Name: variation of chocolate filled pastry treats
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: Sugar – 150 g (9 tbsp); Butter – 60 g (3 tbsp); Cream (33%) – 120 ml; Peanuts – 100 g (3.5 oz); Salt – A pinch; Eggs – 4 pcs; Sugar – 120 g (7 tbsp); Flour – 90 g (7 tbsp); Baking Powder – 1 tsp; Cocoa – 30 g (2.5 tsp); Vegetable Oil – 30 g (3 tbsp); Cream Cheese – 300 g (10.5 oz); Cream (33%) – 200 ml; Powdered Sugar – 30 g; Vanilla Sugar – 1 tsp; Chocolate – 50 g (1.7 oz); Cream (33%) – 50 ml

Directions

1. Step

Melt the sugar (150 g) in a hot pan. Once melted, add the butter (60 g) and cream (33% 120 ml). Heat the mixture, then stir in the peanuts (100 g) and a pinch of salt. Mix well and set aside.

2. Step

In a separate bowl, beat the eggs (4 pcs) with a pinch of salt. Add sugar (120 g), flour (90 g), cocoa powder (30 g), baking powder (1 tsp), and vegetable oil (30 g). Mix everything until smooth.

3. Step

Pour the batter into a 35x26 cm baking dish. Bake at 180°C (350°F) for 12-15 minutes. Once baked, remove from the oven and cut into round shapes (6 cm in diameter). Save the remaining cake and blend it in a blender until fine.

4. Step

In a bowl, combine the cream cheese (300 g), cream (33% – 200 ml), vanilla sugar (1 tsp), and powdered sugar (30 g). Mix until smooth. Transfer the mixture into a piping bag or cone.

5. Step

Pipe the cream cheese mixture into circles on top of the round cake pieces. Then, sprinkle the mixed peanuts on top of the cream layer. Finish with more cream cheese mixture on top. Gently crumble the remaining cake over the top.

6. Step

Melt the chocolate (50 g) with cream (33% – 50 ml). Once melted, pipe this chocolate mixture over the top of the cake. Garnish with additional peanuts. Let the cake set in the refrigerator for 2-3 hours to firm up before serving.